Saturday, November 19, 2011
Take your ham, and scale your glaze recipe to the size of the ham. For an 8.68 pound ham, I used about a 1/4 cup of red wine, half a jar of pineapple preserves, a drizzle of honey and olive oil, one clove of garlic grated or minced, fresh cracked black pepper, and about a teaspoon of ginger. Whisk together and smother on your ham before baking. Remember to bake at 250 for 15 minutes per pound for a pre-smoked ham. After the slow roast in the oven it was such a subtle flavor compliment to the ham, you can scale up the amounts or make another bowl and thin with the juices and use as a sauce for a more intense flavor. Also, scoring the ham will allow the glaze to permeate the meat a little better.